Publix Simple Meals

Scallops with Creamy Bacon Corn Sauce and Fruity-Fennel Salad

Scallops with Creamy Bacon Corn Sauce and Fruity-Fennel Salad
Servings:
4
Total Time:
35 minutes

Cooking Sequence

  • Prepare salad through step 1 (10 minutes)
  • Prepare scallop recipe; toss salad and serve (25 minutes)

Scallops with Creamy Bacon Corn Sauce

Ingredients

3 ears fresh corn, husks and silks removed
3/4 lb Patagonian scallops, thawed
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
4 slices bacon, coarsely chopped
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 tablespoon blackening seasoning
1/2 cup half-and-half
1 tablespoon chives, coarsely chopped (optional)

Prep

  • Remove corn husks and silks; slice kernels off cobs (2–3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices. Thaw scallops.

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place oil in pan, then add scallops; cook and stir 1–2 minutes or until golden, opaque, and firm. Remove pan from heat; transfer scallops to plate and cover to keep warm.
  2. Chop bacon into small pieces and add to same pan (wash hands); cook 4–5 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in trinity mix; cook 2–3 minutes or until soft. Combine blackening seasoning, half-and-half, and corn; add to pan.
  3. Reduce heat to medium-low; cook 3–4 more minutes, stirring frequently to prevent sticking. Transfer corn mixture to serving dish; top with scallops and chives (if desired). Serve.

Fruity-Fennel Salad

Ingredients

3 large oranges, for zest/juice
1 fennel bulb, thinly sliced
3 tablespoons berry vinaigrette
1/4 teaspoon kosher salt
4 cups spring mix salad blend
3 tablespoons slivered almonds

Prep

  • Zest orange peel (1 teaspoon).
  • Peel oranges and cut into segments; squeeze membranes (or other orange) for juice (1/2 cup).
  • Cut fennel in half lengthwise; slice fennel, white part only (2 cups).

Steps

  1. Combine all ingredients (except spring mix and almonds) in salad bowl.
  2. Add spring mix and toss to coat evenly; top with almonds and serve.

Aprons Advice

  • Complete your meal with Cajun rice, multi-grain bread, and apple pie for dessert.
  • This New Orleans dish is classically made with shrimp. It can also be made with sea scallops, lobster, or your favorite seafood.

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Scallops with Creamy Bacon Corn Sauce

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Fruity-Fennel Salad

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Scallops with Creamy Bacon Corn Sauce

CALORIES (per 1/4 recipe) 400kcal; FAT 15.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 810mg; CARB 37g; FIBER 4.00g; SUGARS 7g; PROTEIN 35g; CALC 6%; VIT A 15%; VIT C 35%; IRON 20%

Fruity-Fennel Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 7.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 170mg; CARB 16g; FIBER 3.00g; SUGARS 11g; PROTEIN 2g; CALC 6%; VIT A 30%; VIT C 80%; IRON 6%

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